Pumpkin Spice Latte

Ingredients

For 6 servings

• •1 lb (454g) roughly diced, peeled butternut or red kuri squash (about half a 2-pound squash)
• •1 quart (946ml) whole milk
• •1 cinnamon stick
• •1 whole star anise
• •1 c. à café ground ginger
• •6 cloves
• •2 cardamom pods
• •1 /8 teaspoon freshly grated nutmeg
• •1 /4 cup maple syrup or granulated sugar
• •Pinch salt
• •Shots of espresso or strong coffee, for serving

Method

1. 1.In a large saucepan, stir together squash, milk, cinnamon, star anise, ground ginger, cloves, cardamom, nutmeg, maple syrup (or sugar), and salt; if desired, prepare a spice sachet of cheesecloth or in a tea strainer to make removal of whole spices easier. Set over medium heat and bring to a simmer, then lower heat to maintain a bare simmer and cook, stirring and scraping frequently, until squash is very soft, abou 30 minutes.
2. 2.Remove and discard whole spices. Transfer to a blender jar, or use an immersion blender to blend directly in the saucepan, and blend, starting and low speed and increasing to high speed, until squash is fully pureed and a thick, frothy liquid has formed.
3. 3.For each serving of coffee, pour a shot of espresso or strong coffee (roughly 1 fluid ounce; 30ml) into a mug. Add 6 to 8 fluid ounces (175-235ml) hot spiced pumpkin cream on top and serve. Garnish with a pinch of ground spices (cinnamon, nutmeg, etc.), if desired.